of double cream. The mixture should become thick, smooth and glossy. If it goes lump and looks like it is separating, don’t panic, just keep adding small amounts of double cream. It should gradually come back together. Let the ganache cool around 10 minutes, or until it is firm enough to hold it’s shape but still easily spreadable.
Also, I instagrammed this picture of the cupcakes earlier and my sister messaged me to say her and her colleagues were drooling over the pic and since it's her turn to bring cakes in to work on Wednesday she'd like the recipe so I figured it had to be done
Morning everybody. How are you all today. I’m on my half term holiday this week and after spending yesterday tucked under my duvet on the sofa nursing a hangover and marking all my books I’m happy to say I’ve got the rest of this week completely work-free
And, with these Chocolate Cupcakes, I think I may have found it. Chocolate Cake, previously - Chocolate Fudge Cake, Chocolate Log, Mini Chocolate Cream Cupcakes, Heavenly Chocolate Cake and Chocolate Ganache Cake